Before I headed out to Tucson, Arizona, I researched things to eat. I stumbled upon something called a Sonoran Dog.
The Sonoran dog was introduced in Sonora, Mexico. Wikipedia defines it as “a hot dog wrapped in mesquite-smoked bacon then cooked on a grill or on a griddle, then topped with freshly chopped tomatoes, onions, shredded yellow or cotijo cheese, tomatillo salsa or red chili sauce, pinto beans, mayonnaise, ketchup and/or mustard, and served on bread and often with a fresh-roasted chili.”
Thanks to yelp and my buddy from Tuscon, I knew exactly where everyone goes to get it, El Guero Canelo. My colleague accompanied me in my search for the Sonoran dog. It was a trek to get there, but I knew we were getting close as we passed several taco trucks selling Sonoran dogs.
I ordered one Sonoran dog which cost $2.49. For an extra fifty cents I could’ve had a Sammie dog which has two franks, but I didn’t. I did get a Mexican coke to wash down my hot dog. I actually am not the biggest fan of the beef frank, but I was hoping the bacon and all the toppings would disguise the frank. It really didn’t. The bun was the best thing for me. It was warm, fresh, and soft.
I’m glad I had the experience, but would never search out for it again. For fans of the hot dog, I believe the Sonoran dog kicks it up a notch. But what would make the Sonoran dog a dog for me is to replace the beef frank with a pork sausage. That’s what I’m talking about!